Juicy meatballs in egg and lemon sauce, Cretan style

Ingredients for 4 servings:

• 750 g minced pork
• 2 slices of dry white bread
• 2 medium-sized onions, brown
• ½ cup parsley leaves or celery leaves, fresh
• 150 g mountain cheese, grated
• 2 m.-large egg whites
• n. B. Salt and pepper, white , to taste
• n. B. Wheat flour type 1050
• e.g. extra virgin olive oil
• 2 medium-sized onions, brown
• 20 g butter, unsalted
• 350 g water
• 2 tbsp lemon juice
• 100 g milk
• 2 medium-sized egg yolks
• n. B. Salt
• 2 tbsp extra virgin olive oil
• 1 tbsp flour to thicken the sauce
• e.g. celery leaves, fresh, chopped
• n. B. Sesame, white
• n. B. Grapes, light yellow, sweet, seedless

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Pork meatballs in avgolemono

Crack the eggs, separating the yolks and egg whites. Cut the bread into approximately 1 cm pieces and pour over the beaten egg whites. Let them sit for 10 minutes, then knead the mixture. Cut the onion into small pieces. Mix all the ingredients for the meatballs and knead until smooth. Form into balls about the size of ping-pong balls, roll in flour, and fry in olive oil until light brown. For the sauce, chop the onions into very small pieces and sauté in a 28 cm pan with a little water. Once the water has evaporated, add the butter. Fry the onions until translucent, then deglaze with the water and lemon juice. When the mixture boils, add the meatballs and simmer uncovered for 20 minutes, stirring gently occasionally. Meanwhile, beat the egg yolks. Add the milk, salt, and flour and mix until smooth and lump-free. Combine the olive oil with 3 tablespoons of the onion broth and add to the sauce. Pour the sauce over the meatballs and gently mix with the onion broth. Bring the sauce to a simmer and allow the flour to thicken. Transfer to a serving bowl, garnish, and serve warm with white bread. Recipe source: Mr. Olympios, Armonia Hotel, Crete.